Rice Pudding Light – a delicious recipe with water, short-grain rice, unsalted butter, milk, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring water to a boil in a heavy 3 quart saucepan.
2
Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
3
Stir in milk and a small pinch of salt.
4
Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
5
Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
6
Stir in sugar to taste and vanilla.
7
Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
378
kcal
Calories
3
g
Fat
74
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup water, 1 cup short-grain rice (long grain will not work) or 1 cup medium grain rice (long grain will not work), 1 tablespoon unsalted butter, 4 cups skim milk, and more.
Yes, Rice Pudding Light falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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